Pan-fry thick-cut bacon, then set aside.

Prepare the Trident Seafoods® Alaskan Pollock Burgers according to the package directions, after they are finished place them in a warmer until they're ready to use.

Chop up the lettuce, set aside.

Slice cherry tomatoes and set them aside.

Using a large cast-iron skillet add one tablespoon of EVOO and one tablespoon of unsalted sweet cream butter. When the oil and butter are hot toast artisan bread on both sides.

Spread a tablespoon of the Garden Herb & Lime Mayo on one side of the toast, add the Trident Seafoods® Alaskan Pollock Burger.

Add more Garden Herb & Lime Mayo, next, add the chopped lettuce, halved tomatoes, and slice of thick-cut bacon.

Serve.